the australian foodservice market · sharp decline in foodservice equipment installed base since...
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THE AUSTRALIAN FOODSERVICE MARKET
FOOD INDUSTRY FORESIGHT – WWW.FIFORESIGHT.COM©FOOD INDUSTRY FORESIGHT - COMMERCIAL IN CONFIDENCE
FEBRUARY 2018
AUSTRALIAN FOOD INDUSTRY
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CONSUMER MARKETS
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$115
Billion
RETAIL FOODSERVICE
+
$172 Billion
$57
Billion
ECONOMIC CONTRIBUTION
4
5
THE FOODSERVICE DOLLAR
In the last two decades
Australians have made
eating out a way of life.
Nearly two thirds of the
population over the age
of fourteen eat out
at least once a month.
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THE FOODSERVICE DOLLAR
THE PERCENTAGE OF AUSTRALIAN HOUSEHOLDS’TOTAL FOOD & NON-ALCOHOLIC BEVERAGEBUDGET SPENT ON EATING OUT OF HOME
34.3 CENTSIN THE DOLLAR
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EATING OUT A WAY OF LIFE FOR AUSTRALIANS IN CITIES
AND IN COUNTRY TOWNS
AUSTRALIANS EAT OUT FOR BREAKFAST, BRUNCH, LUNCH
& DINNER
EVEN DURING UNCERTAIN ECONOMIC
TIMES…AUSTRALIANS TRADE DOWN IN CHOICE OF
OUTLET
AUSTRALIAN FOODSERVICE MARKET
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UNIQUE
AUSTRALIAN FOODSERVICE MARKET
Plethora of Cuisines
FASTEST CHANGING
FOOD MARKET
A MARKET OF INDEPENDENT
OUTLETS
HUGE VARIETY OF
EATING OUT OPTIONS
CONTINUAL GROWTH
DYNAMIC VIBRANT DIVERSIFIED EVOLVING
PLETHORA OF CUISINES
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OUR NATIONAL FOOD PALATE IS BOLD AND OPEN
NO REAL NATIONAL CUISINE
CUISINE
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1. NEW SOUTH WALES
• Sydney centric…diverse & dynamic
• Many other large urban areas & cities, wine districts, holiday destinations
2. VICTORIA
• Melbourne still the coffee capital of Australia
• Both domestic as well as international tourism critical to regional Victoria and its foodservice market
• More of a Southern European dining scene in Melbourne…the Greeks & Italians
SIX FOODSERVICE REGIONS
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3. QUEENSLAND
• Brisbane has developed into a sophisticated dining out market in the past two decades
• Regional Queensland still a steak & seafood society
4. WESTERN AUSTRALIA
• Perth…an isolated ‘island’
• Supply problems linger
• The institutional sector ahead of the game
• A huge tourist region
SIX FOODSERVICE REGIONS
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5. SOUTH AUSTRALIA
• Significant supplier of fresh produce
• Still largely reigned by English & German food traditions
• Adelaide is not a strong tourist destination in itself
6. NORTHERN TERRITORY
• Closer to Asia than the rest of Australia
• All about casual dining
• Problem of availability and continuity of supply
SIX FOODSERVICE REGIONS
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COMMERCIAL OUTLETS 2017
63,099
OUTLETS9%
2%
1%
20%
33%
7%
26%
2%
COMMERCIAL SECTOR %
SHARE OF TOTAL OUTLETS 76
ANNUAL GROWTH RATE2016 - 17 3.5
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INSTITUTIONAL OUTLETS 2017
19,540
OUTLETS10%
2%
1%
19%
36%
7%
23%
2%
INSTITUTIONAL SECTOR %
SHARE OF TOTAL OUTLETS 24
ANNUAL GROWTH RATE2016 - 17 5
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COMMERCIAL OUTLETS
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INSTITUTIONAL OUTLETS
FOODSERVICE MARKET SIZE
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Title TOTAL MARKET SIZE BY VOLUMEUnits Kilos
Detail Broken down by product sub-category
Title COMMERCIAL MARKET SIZE BY VOLUME
Units Kilos
Detail Broken down by category and commercial channel
Title INSTITUTIONAL MARKET SIZE BY VOLUME
Units Kilos
Detail Broken down by category and institutional channel
Title TOTAL MARKET VALUEUnits Wholesale Price in AUD
Detail Broken down by product sub-category
Title COMMERCIAL MARKET VALUE
Units Wholesale Price in AUD
Detail Broken down by category and commerical channel
Title INSTITUTIONAL MARKET VALUE
Units Wholesale Price in AUD
Detail Broken down by category and institutional channel
7 COMMERCIAL MARKET VALUE
8 INSTITUTIONAL MARKET VALUE
4COMMERCIAL MARKET SIZE BY
VOLUME
5INSTITUTIONAL MARKET SIZE BY
VOLUME
6 $19 Billlion
3 2.9 Billion
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MAIN GENERAL DISTRIBUTORS
$6.4 Billion34%
66%
Main General Distributors' Market Share
General Distributors
Other Distribution Channels
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AUSTRALIANS TRADING DOWN TO MORE CASUAL EATING OUT EXPERIENCES
CHEFS’ OPERATING ENVIRONMENT
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CHEFS ARE DRIVEN BY…
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the lack of
skilled staff both front &
back-of-
house
rising food
costs
rising utility
costs
strong
competition
CHEFS ARE IMPACTED BY…
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Fine Dining Only 2-3% of
Australia’s total number of restaurants
All foodstuffs made from scratch
Working with sophisticated latest equipment
Passion for the ultimate fresh
produce
FULL SERVICE RESTAURANTS
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Upper Middle/Middle/Casual–
replacing fine dining/growing
Pressure to differentiate themselves from competitors – signature dishes
Demanding customers requesting menu changes
FULL SERVICE RESTAURANTS
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Lower End Suburban & Regional –
Plateaued but still vibrant
Less pressure to vary menus – most of the time making their standard fare
Chef often the owner – carries the financial burden
FULL SERVICE RESTAURANTS
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CAFÉS
Not usually a trained chef
Less foodstuffs made-from-scratch
Many menu items made in advance
Coffee no longer the product to rely on
CAFÉS
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PUBS & TAVERNS
Pubs steadily grown in popularity over the past three years – the ‘in’ channel
Many pubs have become gastro pubs
PUBS & TAVERNS
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HOTELS
Functions – private & business - greater importance than the dining room
Great focus on the breakfast meal segment –little on dinner in comparison
HOTELS
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INSTITUTIONAL KITCHENS
Budgetary constraints much greater than in the commercial sector
Majority of back-of-house staff are cooks & kitchen hands
Bulk food offering in most institutions – large food quantities & simpler menus
INSTITUTIONAL KITCHENS
FOODSERVICE EQUIPMENT
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$5 Billion
FOODSERVICE EQUIPMENT
31
1.4 million
units
installed
ANNUAL COFFEE & TEA CONSUMPTION
Number of Cups
Millions
Coffee Away
from Home
Coffee At
Home
Coffee At
WorkTotal
Instant/Soluble 341 2,927 705 3,973
Roast & Ground 1,239 4,096 1,634 6,969
TOTAL 1,580 7,023 2,339 10,942
Number of Cups
Millions
Tea Away
from HomeTea At Home Tea At Work Total
Tea 1,182 7,931 1,934 11,047
LIQUOR CONSUMPTION WHEN DINING OUT
Red Wine White Wine Beer
211 million 184 million 225 million
Total Number of Glasses per Year
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LAST TWO YEARS…
3
4
2
1
5
34% DECLINE IN NUMBER OF ESPRESSO COFFEES CONSUMED BETWEEN 2014 AND 2016
2017 SAW A CAUTIOUS RETURN TO GROWTH
PLATEAUING IN QSR CHAIN VOLUME SINCE 2014/15
SHARP DECLINE IN FOODSERVICE EQUIPMENT INSTALLED BASE SINCE 2012
WINNERS IN TODAY’S MARKET: CAFÉS - PUBS/TAVERNS -INDEPENDENT QSRs
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CAFÉ & PUB DINING
3
4
2
HEALTHY EATING STILL ON THE RISE
BREAKFAST & BRUNCH
PARTLY & FULLY PREPARED FOODSTUFFS
1
OPPORTUNITIES – IN A GROWING MARKET
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NEW & INNOVATIVE PRODUCTS
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8
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THE RISE & RISE OF THE HAMBURGER
GLUTEN FREE STEADY GROWTH FROM VERY LOW BASE
HOSPITALS & NURSING HOMES & LONG DAY CARE CENTRES
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OPPORTUNITIES – IN A GROWING MARKET
9 HIGHER SUPPLIER MARGINS WITHIN FOODSERVICE
COMPARED TO RETAIL
LOOKING TO THE FUTURE
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AUSTRALIA
NEW ZEALAND
OUR SYNDICTAED STUDIES
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